Thursday, 9 December 2010

Szechuan pepper, lemon, chilli & fennel salt - Christmas gifts vol. 3

My first Christmas gifts post turned out to be quite popular, so I decided to make another flavoured salt. I did not realise how easy is it and it is only your own imagination that limits you, and obviously the herbs and spices in your cupboard.

So if you liked my thyme and lemon salt I hope you will like this one, which perhaps is more interesting for people who like more intense flavours and aroma of spices rather than herbs. Also it makes nice set together with a previous salt. This one should go nicely with pork, fish and vegetable dishes. It has a bit of a kick.

I hope you will enjoy making your own salts. Certainly his is not my last one, but I am not sure if I will manage to show another one before Christmas, so use your imagination and create your own and have fun at the same time.

about 10 tbsp of rock sea salt (or flaky)
rind of one lemon (try to peel it quite thin, the white bit could e bitter)
1 whole dried chilli
2 tbsp Szechuan (or Sichuan) pepper
2 tbsp fennel seeds

Preheat the oven to about 100 C.

Cut the lemon peel into small squares and place onto a baking tray. Place in the oven, set the temperature to about 100 C and bake for about 15 minutes. Turn the oven off and leave the lemon rind closed in the oven until completely cold.

Roughly chop the lemon rind and all the spices in mini chopper or using pestle and mortar. Next add salt and grind - again roughly or finely. I decided to make fine salt so all the flavours mix together and the salt is ready to use.

Place in dry, clean ,airtight jars.


  1. I love spices in my food and this post is just the great addition to my treasure. Thanks for joining me. Best wishes, take care.

  2. I love the kick and intense flavor, Korlina! Szechuan pepper among the spices sounds very intriguing. I only have Szechuan pepper in Chinese food.

  3. I like the sound of this salt, it has a spicy kick to it.Thankyou for dropping by visit and comments are much appreciated.Following your blog , good to see a blogger from UK.

  4. Thank you very much for stopping by and your comments! :)

    Sanjeeta, I know you love spices and his is why I like to visit your website. :)

    Tanatha, I use Sechuan pepper in so called Chinese food (I doubt if what I cook is an authentic Chinese cuisine), but this time I am going to use this salt with pork, fish perhaps? Not necessarly with oriental dishes, although it will give them a nice, eastern kick - I hope so! ;), I cannot wait to try your french beans with a little kick. ;) Take care! :)


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